Pickled bell peppers: A crunchy, tangy taste of summer in a jar
The summer months are a time when we not only enjoy the sun and warmth but also prepare for the winter by making preserves. With the abundance of home gardens, personal plots, or the rich offerings of local markets, it's worth spending some time preserving these goodies. Among jars of pickles and jams, you'll definitely want to include pickled bell peppers.
2:31 PM EDT, July 28, 2024
Pickled Bell Peppers have been a pantry staple in my family for many years. My mom and grandma used to make them, and now I add a few jars to our tasty collection. Their sweet and sour taste and crunchy texture make them an excellent addition to meals, sandwiches, salads, or simply as a delicious snack. Homemade pickled bell peppers are far more delicious than store-bought ones, and making them is really simple.
Pickled bell peppers in a jar - simple recipe
Pickled Bell Peppers are a classic that never goes out of style. Whenever I pull out a jar from the pantry, everyone is eager to taste it. Canning vegetables in jars is the best way to preserve the summer. While you can buy most of these preserves in large supermarkets during the winter, their taste often leaves a lot to be desired. Ready-made jarred goods are also not the same as homemade preserves. All you need is a good recipe for pickled bell peppers in a jar; everyone will be delighted.
August and September are the prime months for bell peppers. That's when they taste best and are the least expensive, making it the perfect time to plan homemade preserves.
Ingredients:
- 6.6 lbs of bell peppers
- A few cloves of garlic
- A few bay leaves
- 2-3 teaspoons of black peppercorns
- 5 cups of water
- 1 cup of sugar
- 2 tablespoons of non-iodized rock salt
- 1 cup of 10% vinegar
- 5-6 tablespoons of oil
- A few allspice berries
- 3-4 teaspoons of mustard seeds
Preparation:
- Wash the bell peppers, remove the seeds, and cut them into pieces of your preferred size. Salt them and set aside for 2-3 hours to release the juice.
- Arrange the drained bell peppers in clean, previously sterilized jars. Add a few allspice berries, bay leaves, a few peppercorns, peeled garlic cloves, and a teaspoon of mustard seeds to each jar.
- Boil water with sugar, salt, and vinegar in a pot. Add the oil at the end of boiling.
- Pour the hot brine over the peppers in the jars. Seal the jars tightly.
- Place the sealed jars in a pot of water. The water should reach up to 3/4 of the height of the jars and not touch the lids. Boil for about 10 minutes from when it starts to boil.
- After pasteurization, take out the jars and leave them to cool upside down. Store in a cool, dark place.
Your pickled bell peppers are now ready. They can last for many months in the pantry. Enjoy!
